For the Dressing: 1/4 cupÂ Â reduced-sodium soy sauce 3 tablespoonsÂ Â rice-wine vinegar 1 1/2 tablespoonsÂ Â brown sugar 1 1/2 teaspoonsÂ Â sesame oil 1 1/2 teaspoonsÂ Â chile-garlic sauce (see Ingredient notes) 3 tablespoonsÂ Â canola oil 1 tablespoonÂ Â minced fresh ginger 2 clovesÂ Â garlic, minced 1 tablespoonÂ Â tahini paste 3/4 cupÂ Â reduced-sodium chicken broth or reserved chicken-poaching liquid For the Salad: 2 tablespoonsÂ Â sesame seeds 8 cupsÂ Â shredded napa cabbage (1 small head; see Ingredient notes) 1 1/2 cupsÂ Â grated carrots (2-3 medium) 5Â Â radishes, sliced (about 1 cup) 1/2 cupÂ Â chopped scallions 3 1/2 cupsÂ Â shredded skinless cooked chicken (about 1 1/2 pounds boneless, skinless chicken breast) (see Tip) To poach chicken: Combine two 14-ounce cans reduced-sodium chicken broth, 2 chopped scallions, 2 slivers fresh ginger and 2 cloves garlic in a large skillet; bring to a simmer. Add 1 1/2 pounds boneless, skinless chicken breast and cook over medium heat until no longer pink inside, 10 to 15 minutes. The flavorful poaching liquid will keep, tightly covered, in the refrigerator for up to 2 days or in the freezer for up to 6 months.Ingredient Note:Chile-garlic sauce is a spicy blend of chiles, garlic and other seasonings; it is found in the Asian section of the market.Napa cabbage has an elongated head and is pale green in color with tender, tapered white ribs. Its tightly packed, crinkled leaves have a crisp texture. Discard the cone-shaped core. One small head yields about 8 cups shredded.
Asian Chicken Salad, Recipe
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